Journal of Food Science · 2004 · 119 citations · 32 references
AgricultureFood ScienceFood EngineeringFood ProcessingVegetable ScienceHeat Transfer In FoodsHigh-pressure ProcessingPectinases In Food ProcessingTexture ChangesTexture QualityDegradationDegradation KineticsPretreatmentTemperature Effects On TextureTexture DegradationTexture KineticsThermal Processing Of VegetablesThermal Treatment
Carrots were pretreated under various high‑pressure conditions and then thermally processed between 90–110 °C, with hardness monitored by a texture analyzer. Higher pretreatment pressure lowered the texture‑degradation rate constant, and a 200–500 MPa, 60 °C, 15‑min pretreatment combined with immediate calcium soaking produced the greatest texture improvement, likely via altered pectin methylation driven by PME activity.
ABSTRACT: Carrots ( Daucus carota ) pretreated under different high‐pressure conditions were thermally processed at temperatures in the range of 90°C to 110°C. Texture degradation (hardness) was monitored objectively using a texture analyzer. For a given thermal treatment, the rate constant (k‐value) decreased with increasing pretreatment pressure. A high‐pressure pretreatment (200 to 500 MPa) at 60°C for 15 min resulted in a more pronounced texture improvement compared with the same pretreatment at 20°C and 40°C, respectively. Calcium impregnation conferred more beneficial effects when applied immediately after the high‐pressure pretreat‐ment. The observed changes in texture characteristics were associated with the degree of methylation of carrot pectins, which is dependent on pectinmethylesterase (PME) activity.
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Biological interactions between polysaccharides and divalent cations: The egg‐box model
Gregor T. Grant, Edwin R. Morris, David A. Rees et al. · FEBS Letters · 1973 · 2.8K citations · Full text
THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES
J. P. VAN BUREN · Journal of Texture Studies · 1979 · 429 citations